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Smashed Potatoes Guide: Perfect Techniques and Delicious Variations

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Crispy smashed baby potatoes seasoned with garlic, rosemary, and paprika, baked until golden brown for a delicious and easy side dish. Perfectly tender inside and irresistibly crunchy outside, these potatoes are a crowd-pleaser!

Ingredients

Scale
  • 2 pounds of baby potatoes
  • 4 tablespoons of olive oil
  • 4 cloves of garlic, minced
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 teaspoon of dried rosemary
  • 1/2 teaspoon of paprika (optional)
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (optional, for serving)

Instructions

  1. Wash the Potatoes: Rinse the baby potatoes under cold water to remove any dirt, using a vegetable brush if necessary.
  2. Boil the Potatoes: Place the washed potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until fork-tender.
  3. Drain the Potatoes: Carefully drain the cooked potatoes in a colander and let them sit for a few minutes to steam off excess moisture.
  4. Mix the Olive Oil and Garlic: In a small bowl, combine olive oil and minced garlic. For a milder flavor, sauté the garlic in olive oil over low heat for a couple of minutes, then let cool slightly.
  5. Seasoning Blend: In another bowl, mix salt, black pepper, dried rosemary, and paprika (if using).
  6. Preheat the Oven: Preheat your oven to 450°F (230°C).
  7. Smash the Potatoes: On a lined baking sheet, place the drained potatoes and gently press down on each with a glass or potato masher until flattened to about 1/2 inch thick.
  8. Drizzle with Oil and Seasoning: Drizzle the garlic-infused olive oil over the smashed potatoes and sprinkle the seasoning blend evenly on top.
  9. Bake the Potatoes: Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.
  10. Optional Broil for Extra Crispiness: For an extra crispy finish, broil for the last 2-3 minutes, watching closely to prevent burning.
  11. Garnish the Potatoes: Sprinkle with freshly chopped parsley and optional grated Parmesan cheese while still hot.
  12. Serve and Enjoy: Transfer to a serving platter or serve directly from the baking sheet. Best enjoyed warm, optionally with sour cream or your favorite sauce.

Notes

  • Choose baby potatoes for a creamy texture; larger potatoes can be used if cut into smaller chunks.
  • Avoid overcrowding the baking sheet to ensure even cooking and crispiness.

Find it online: https://anasrecipes.com/smashed-potatoes-guide/